Puff pastry tart with salmon
Preheat the oven to 200 ° C. Lay the puff pastry slices well apart on the baking sheet.
Remove the bones and skin from the salmon. Blanch the asparagus for 1 minute in boiling water with salt. Rinse and dry them.
Line the puff pastry slices with the onion rings but leave the edges free. Divide the asparagus and the salmon into pieces over the puff pastry. Season with salt and pepper.
Brush the edges of the dough with egg and spread the rest of the egg over the filling.
Fry the tarts at the bottom of the oven in about 15 minutes until tender and golden brown.
Cool slightly and serve with nice basil leaves.
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